Savory Herbed Quinoa

Quinoa on its own has a very mild flavor, but prepared with savory herbs and seasoning, it becomes a delicious and versatile side dish. Fresh parsley, basil and scallions add depth of flavor to this recipe, in addition to anti-inflammatory benefits. This recipe is dairy-free, gluten-free, nightshade-free, nut-free, soy-free and vegan.
 
Nutrition Information (per ¾ cup serving): Calories (175); Total fat (6g); Saturated fat (1g); Protein (5g); Carbohydrates (25g); Fiber (3g); Sugar (2g); Cholesterol (0mg)
 

1 cup quinoa, rinsed

2 cups vegetable broth

1½ Tbsp. olive oil

Juice of ½ lemon

½ tsp. salt

½ tsp. freshly ground black pepper

½ cup chopped fresh parsley

½ cup chopped fresh basil

2 scallions, chopped

In a saucepan, combine the quinoa and broth and bring to a boil over high heat. Reduce the heat to medium-low, cover and simmer for 15 to 20 minutes, or until the liquid is absorbed and the quinoa looks fluffy.

Remove from the heat and let rest. Covered, for 10 minutes more.

Transfer the cooked quinoa to a large bowl and add the olive oil, lemon juice, salt, pepper, parsley, basil and scallions. Stir to incorporate.
 

Storage: Store the quinoa in a storage container in the refrigerator for up to 5 days. Freeze quinoa for up to 2 months and thaw it in the refrigerator overnight before reheating in the microwave.

Reuse tip: Cook double the amount of quinoa and divide the cooked quinoa in half. Add the herbs in this recipe to one portion and keep the remaining quinoa plain to use in other recipes.
 
Recipe by Registered Dietitian Ginger Hultin